Hot spinach dip is the best appetizer for hosting – it’s delicious, crave-able, and super easy to whip up!Jump to Recipe
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Just about every restaurant has some form of hot spinach dip on their appetizer menu. It’s classic and addictive and always best when piping hot. So I decided a great, easy version needed to make it into my repertoire!
This creamy dip will become your go to for potlucks or parties, because you set it up and forget about it while you do whatever else you need to. All it needs is an occasional stir. Slow cookers for the win!
It’s as simple as throw everything in the crock pot and stir. Stir again every hour, and add milk if needed.
It tastes the best as soon as it’s done! This is an easy one to set up as you get ready for hosting and then have it ready whenever guests walk in the door.
What to dip in it? Carrots, celery, and other cut veggies. Triscuits and Wheat Thins are favorites, along with toasted baguette slices. I even took the leftovers and put them over scrambled eggs to give breakfast a zing!
Hot Spinach Dip
- 10 oz frozen spinach thawed and drained
- 8 oz cream cheese cubed
- 8 oz mozzarella shredded part-skim
- 1 cup parmesan cheese grated
- 1 cup milk plus more later
- 1 tbsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp garlic powder
- Line or grease slow cooker, then add everything in.
- Cook on low for 2 ½ hours, stirring after each hour. It will probably need another few tablespoons of milk at some point.
If you reheat this, add more milk each time before reheating and stir. Otherwise, you end up with a rubbery mess. This just makes up for the moisture lost when reheating.